Breeding Common Bean (Phaseolus Vulgaris L.) for Canning Quality Traits

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Review Article Open Access

Breeding Common Bean (Phaseolus vulgaris L.) for Canning Quality Traits: A Review Habtamu Alemu* Ethiopian Institute of Agricultural Research, Assosa Agricultural Research Center, Assosa, Ethiopia *Corresponding author: Alemu H, Ethiopian Institute of Agricultural Research, Assosa Agricultural Research Center, Assosa, Ethiopia, Tel: +251577752552; E-mail: [email protected] Rec date: December 04, 2017; Acc date: January 18, 2018; Pub date: January 31, 2018 Copyright: © 2018 Alemu H. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Common bean or haricot bean (Phaseolus vulgaris L.) plays a paramount role in human nutrition and market economies in the world. Common bean is the most important food legume either as a source of protein for local consumption as dry seeds, green pods (as in snap beans), and green-shelled seed and in some tropical areas, bean leaves are cooked eaten like spinach and young leaves used in salads, or as an export crop for generating foreign currency in Ethiopia. This paper has the objective of reviewing the quality parameters for canning quality of common beans and the works done so far on breeding of the common bean for canning quality. Canning quality in dry bean is determined by a complex of traits, such as hydration coefficient (HC), washed drained weight (WDWT), percent washed drained weight (PWDWT – WDWT expressed as percentage by weight of the can contents), texture (TEXT), clumping (CL), appearance (AP), and color of dry seed, processed seed and cooked liquid. Several processing factors like genotype (G), environment (E) and G × E interactions influenced Canning quality traits of common bean. The canning quality in Common bean can be measured by Physico-chemical Properties of the crop, Proximate Composition of Common Bean Seeds, Bioavailability of Micronutrients in bean seeds and Phytochemical Compositions in the seed.

Keywords: Common bean; Canning quality; Phaseolus vulgaris L.; suggested to benefit the health status of HIV infected patients [6,8]. Physico-chemical properties; Proximate composition Common bean also contains a protein that inhibits the HIV-1 reverse transcriptase, these proteins known as Lectin [9]. Collectively, these Introduction features support the importance of common bean as one of the many factors that can address the AIDs problem through improved nutrition Common bean or haricot bean (Phaseolus vulgaris L.) is the most [10]. important food legume either as a source of protein for local consumption or as an export crop for generating foreign currency in Common bean has a wide range of adaptation and its production is Ethiopia [1]. This crop was introduced to the northern parts of the very heterogeneous in terms of ecology, cropping system and country around the 16th century [2]. The common bean plays a agronomic performance. It is one of the most important grain legumes paramount role in human nutrition and market economies in the grown in the low lands of Ethiopia particularly in the Central Rift world. World common bean production can be conveniently grouped Valley of Ethiopia. In these areas, smallholder farmers grow white pea into twelve regions, the most important of which are Brazil, Mexico beans for export and food type colored beans for house hold and Eastern African highlands. Beans are a major staple in these consumption. Ethiopia, endowed with varied agro-ecological zones regions, which together contribute to half of the world’s production. and diversified natural resources, has been known as the homeland Latin America, the center of origin for the common bean is the leading and domestication of several crop plants. bean producer in the world [3]. Phaseolus vulgaris became established Common beans are important components of crop production in as a food crop in Africa before the Colonial era [4]. Ethiopia's smallholders’ agriculture, providing an economic advantage The common bean is cultivated primarily for its dry seeds, green to smallholder farmers as an alternative source of protein, cash income, pods (as in snap beans), and green-shelled seed and in some tropical and food security. Previously, the aim and goal of Ethiopian areas, bean leaves are cooked eaten like spinach and young leaves used agricultural research centers were only to release improved bean in salads. Dried beans that do not meet human food quality standards varieties in terms of high yield or productivity per hectare, and are used as feed for livestock. Post-harvest plant remains are also used drought and disease resistance from their plant breeding and crop as feed for domesticated animals and Young tender leaves and flowers protection perspectives. Very little was known about the canning are also used as fresh vegetables in some Central and Eastern African, quality of common bean varieties. Due to unavailability of canning and in Latin America countries [5]. quality laboratory in Ethiopia, up to now canning analysis is done in South Africa and some genetically potential bean varieties for canning Common bean is a major legume crop with significant nutritional may be copied. This gap did not allow intensive utilization of different importance. It is a major source of calories and protein source in many common bean varieties as a value-added product efficiently [11]. developing countries throughout the world [6]. Common bean is a rich source of zinc and iron, two micronutrients depleted from individuals Canning quality of dry beans can be determined by using various with AIDS [7]. Diets containing foods rich in these micronutrients are canning quality parameters [12,13]. Analysis of variance proved to be

J Agri Sci Food Res, an open access journal Volume 9 • Issue 1 • 1000203 Citation: Alemu H (2018) Breeding Common Bean (Phaseolus vulgaris L.) for Canning Quality Traits: A Review. J Agri Sci Food Res 9: 203.

Page 2 of 4 useful in interpreting the different canning parameters separately but small black wild type to the large white, brown, red, black or mottled does not indicate the grouping of variates. Canonical variate analysis seeds of cultivars, which are 7-16 mm long [23]. The common bean indicates both the grouping of variates and the most important flower has an elongated twisted keel containing the style and ten parameters to discriminate between them [12]. Van Lill et al. used stamens. Inside the flower the anthers drop pollen on to the style in the principal component analysis to group the bread baking and yield evening before it opens. Seeds may be round, elliptical, somewhat characteristics of wheat, while canonical variate analysis was used by flattened or rounded elongate in shape and a rich assortment of coat Osborne et al. to discriminate between quality types in wheat breeding colours and pattern exists. Common bean shows variation in growth lines [14,15]. Canning quality in dry bean is determined by a complex habits from determinate bush to indeterminate, extreme climbing of traits, viz., hydration coefficient (HC), washed drained weight types. The bushy type bean is the most predominant type grown in (WDWT), percent washed drained weight (PWDWT – WDWT Africa [24]. The style leaves pollen at the opening of the keel. Cross- expressed as percentage by weight of the can contents), texture pollination is possible if the stigma contacts a pollen-coated bee when (TEXT), clumping (CL), appearance (AP), and color of dry seed, it is extended. Otherwise the stigma will be self-pollinated when it processed seed and cooked liquid. Evaluation of these traits (except retracts and contacts its own pollen at the opening of the keel. Self- PWDWT) was discussed by Hosfield and Uebersax, Canning quality pollination is thus the norm in the common bean, and it probably traits are influenced by several processing factors, genotype (G), occurs automatically at or before the flower opens in the morning. environment (E) and G × E interactions. Consumers view quality as a However, it takes 8-9 hours for the pollen tube to grow and fertilize the function of those attributes they can easily measure: clumping, ovules, during which time honey bees and bumble bees can visit the appearance, flavor, color of the processed seed, and appearance of the flower and cross-pollinate it. Tubes of foreign pollen probably grow brine. These traits have no legal requirement or industry standard. All faster than the plant’s own pollen, so crossing is likely when the plant is other traits have either an industry standard (HC and TEXT) or a legal cross-pollinated [25]. requirement (PWDWT) that should be met within given tolerances or limits [16-18]. Canning quality of common bean Many methods are being used to evaluate the canning quality of Acceptable canning quality in dry bean is required by consumers, common bean. So, the objective of this paper is: processors, and plant breeders, but what constitute “acceptable” can To review those quality parameters for canning quality of common vary with different end users. In cultivars for canning process, seed beans and the works done so far on breeding of the common bean for coat integrity and blanching treatment affect the quality of bean canning quality. regeneration. Seed coat integrity has an influence on water uptake into dry bean. Damaged seed coats are usually lost when absorption of water and swelling cause the skins to separate from the slower Breeding Common Bean for Canning Quality Traits hydrating cotyledons. The thermal process greatly enhances the palatability of the edible dry beans, inactivates toxic factors, and Description of the crop increases the nutritional availability and digestibility of different Common bean (Phaseolus vulgaris L.), also referred to as dry bean, nutrients [26]. Current research also shows that thermal treatment can is an annual leguminous plant that belongs to the genus, Phaseolus, reduce heat-labile antinutritional factors and increase the digestibility with pinnately compound trifoliate large leaves [19]. Cultivated forms of protein and amino acid in raw edible beans (Phaseolus vulgaris L.), are herbaceous annuals, which are determinate or indeterminate in therefore the nutritive value of beans is improved [27]. growth habit. On germination, the plant is initially tap-rooted, but Measures of canning quality of common bean adventitious roots emerge soon thereafter, and dominate the tap root which remains 10-15 cm in length [20]. Physico-chemical properties: Generally cooking quality is the aggregate of properties perceived as influencing consumer preferences Origin, distribution and genetic diversity: Common bean originated and overall acceptability. Seed coat to the whole seed ratio of common in Latin America where its wild progenitor (Phaseolus vulgaris) has a bean varieties ranged from 8.42 to 9.66% [11]. Beninger and Hosfield wide distribution ranging from northern Mexico to northwestern reported that seed coat to whole seed ratio range from 6.5% to 9.8% for Argentina. Large germplasm collections of domesticated and wild eight common bean varieties. Bassinello et al. on their research work forms are located at CIAT, Cali, Colombia and USDA, Pullman, entitled canning quality and common bean preference in Brazil Washington, USA. The reference collection of Phaseolinae is located at showed that the seed coat to the whole seed ratio for eleven common the National Botanical Garden, Meise, Belgiumn. Common bean bean varieties were between 7.87 and 11.29% [28]. belongs to Native American traditionally grew bean with maize (corn) and squash [21]. Proximate composition of common bean seeds: According to the report of research done by Derese, Moisture content concentration Genetic diversity refers to the variation of genes within populations/ varied from 10.13 to 10.27 [11]. The crude protein varied from 22.15 to species, making it possible to develop new breeds of crop plants and 26.97 whereas crude fat varied from 0.56 to 1.65. Crude fiber varied allowing species in the wild to adapt to the changing conditions. In from 4.86 to 7.01. This result indicates that proximate composition crop plants, genetic diversity arises as consequences of interplay of varied from variety to variety. evolutionary forces (mutation, selection and random genetic drift) and the influence of humans through domestication and selection [22]. Bioavailability of micronutrients: The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of Morphology and botanical characteristics of the crop: Most beans phytate, which is a main inhibitor of Fe and Zn absorption. The are herbaceous annuals, although, under tropical conditions, some phytate/Fe molar ratio has been used as an indicator of iron beans (such as large limas) may behave as short-lived perennials. Seeds bioavailability in beans [29]. Growth depressing effects due to zinc are non-endospermic and vary greatly in size and colour from the

Page 3 of 4 bioavailability based on PA × (Ca per Zn) molar ratio are severe when [39,40]. Seed integrity after canning is one of the specifications used in the ratio exceeds 3.5 [30]. evaluation. Grade A canned beans are required to be free from defects. These defects are referred to as vegetable material, loose skin, broken Phytochemical composition: Phytochemicals can reduce the and mashed beans and blemished beans [40]. The USDA’s consumer nutritional values of beans by limiting the digestibility of proteins and guidelines states, a top-quality canned bean should have seed coats carbohydrates (e.g., enzyme inhibitors, lectins and tannins) or by without separation or breakage from the cotyledon [41]. reducing the biological availability of minerals [31]. Derese reported that the phytate composition of the five common bean varieties ranged from 13.51 to 23.76 mg g-1. The highest value of phytate was observed Summary and Conclusion for Awash-1 followed by Argene, Awash Melka, Chercher and Omer, Quality is an inherent characteristic of the produce which is respectively [11]. required by the producers, consumers or other stakeholders. Different stakeholders have different quality traits to look for and have different Canning Quality Evaluation of Common Bean Varieties understanding as well as different definition for quality. Common bean can be bred for traits like yield, micronutrient content, canning quality, Drained weight of common beans relates to “processors yield” [32], disease resistance quality, a biotic stress resistance quality and some as it would require fewer beans with a high washed drained weight to other quality. fill a can compared to the case of beans with low washed drained weight. According to the Canadian government regulations for canned Canning quality of dry beans can be determined by using various beans, the percentage washed drained weight of common beans should canning quality factors such as canning process, seed coat integrity and be at least 60% [33]. In the Ethiopian context, yet there are no blanching treatment affect the quality of bean regeneration. Like other approved quality standards/regulations for quality evaluation of quality traits, canning quality traits are influenced by several canned common beans and bean-based products. For that reason, the processing factors, genotype (G), environment (E) and G × E Canadian quality assessment procedure/regulation was used as a interactions. Consumers view quality as a function of those attributes benchmark to evaluate the Ethiopian bean-based products. Calcium they can easily measure: clumping, appearance, flavor, color of the chloride is used in the canning industries to enhance the firmness of processed seed, and appearance of the brine. Canning quality of canned vegetables/pulses. In canned beans, the formation of metal- common bean can be measured by using different techniques pectin complex may contribute to the toughening of seed coat and the including Physico-chemical Properties of bean crop, Proximate turgidity of cell walls of the cotyledon tissue [34,35]. According to the Composition of Common Bean Seeds, Bioavailability of research finding reported by Balasubramanian et al. addition of Micronutrients and Phytochemical Composition. calcium reduces the hydration coefficient; percentage washed drained weight and splits during canning [34]. References Effect of canning process on the reduction of phytochemicals: Many 1. 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J Agri Sci Food Res, an open access journal Volume 9 • Issue 1 • 1000203